On September 20th at the Beaverton Farmer's Market, the gang from Fermentation Creation will be on site to teach and demonstrate the art of fermentation. Stop by their booth to learn how to make your own sauerkraut, pickles, kimchi and probiotic beverages. Traditionally food fermentation was done in large clay crocks or 10-gallon buckets. For the modern consumer, the task seems daunting. The crocks and buckets yield way too much food for the average household to consume, and
Join us this Saturday, June 21st, for a special Preservation Day at the Market! We'll have not one, but two, book signings on Saturday, from preservation mavens Kate Payne (of The Hip Girl's Guide to Homemaking) and Marisa McClellan (of Food in Jars). These two talented ladies will be onsite to share tips, and will demo various canning and fermenting techniques. Canning demonstrations will take place at 10am and 12:00pm, and fermentation demos will take place at 9am and 11am.